Processed cheese and method of making the same



preferably effected July c1927.

UNITED STATES 1,634,410 PATENT ounce.

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This invention relates to a recess of ma]:- iug cheese and the product wich is obtained thereby, and hm forite object the vision of a processwhereby products use y wasted in a cheese If]! $5150 chaese itselfpsoduoed will be e an texture an possess a more havoc .than the usualeo-called contains water, albumen, milk cheese facto and neutralize it bthe useof caustic s or other alkaline ta. This neutralized whey is thenconcentrated, so as to be of y consistency when cold, and in such con'tion may have a moisture content of from 30 to 50%. Such condensationmay be eliected in any well-known manner but 15 by heating in a vacuuman with a vacuum of 27 cooking vessel or corresponds to a temto 28inches, whic perature of about 140 degrees Fahrenheit, the concentrationprefers 1y bein accompanied by stirring of the mixture. e cenoentratethus formed as a liquid turns to a paste when cold and this concentrateis mixed, as by stirring, with ground cheese, and stabilisedor-Pasteurlzed in any of the well-known ways to form a cheese producthaving a homogeneous texture which will keep indefinitely, or for longperiods, under ordinary climatic temperatures, and is then packaged formarket, generally in hermetically-sealed containers or in sealed tinfoil coverings in any of the well-known ways.

This concentrate is preferably. added to the ground cheese to form amixture of 90% ground cheese and 10% condensate. 'lhe concentrate may bemixed with any kmd or variety of ground cheese. The productobtained isan improvement over the usual socalled processed cheese, as the taste ofa usual the cheese is improvedi it 1s ans-paler, and

has a more palatable avor than t processed cheese.

While the addition of the concentrate to the and cheese produces aroduct in whic the butter-fat content is ower than that of the groundchoose, it producees may be utilized, and

mineral salts and some fate and case p mlleatlea m m, 10. we. s enae.m,ou.

cheese which is richer in mineral salts and albumen. If desired, buttermay be added to the mixture of ground cheese and concentrate beforePasteurizatiom to immense the butter-fat content to the desired per- Eualthough the addition of butter-fat is no necessar to make the productmore tory in the production of a finished cheese roduct.

Although cheese has long been known as a food roduct, it is not aswidely used as itshould owing to the difliculty e ienced by some personsin. its digestion. ft is well known that casein co lates in the presenceof the hydrochloric acid in the stomach, and the more flocculent thecurd and the more the casein is pro ainst coagulation the more easily itis di I have discovered that the addition of albumen adds to the diibility of the casein by forming a colloi which gives not only a moreflocculent curd but has a tendency to cut the casein and preventaccession thereto of the hydrochloric acid and thus of contain thestomac which facilitates the digestion of the casein the duodenum andthe intestines where the reactions are nasline. Other colloids me beused for causing this efiect, such as gs atine', these care must beexercised that they are not themselves coagulated as then they do notfunction as a protective colloid, being no loniger in a colloidal state.By my im prove process albumen is retained m its' original colloidalstate, it is not preci tated out of the solution and the protectivefeatures are retained even though it be an irreversible colloid.

I desire it to be understood that this invention is not to be limited tospecific details except as such limitations are includedin the claims ornecessitated by the prior art.

What I claim as my, invention is:

l. The process of making cheese which consists in neutralizing whey,concentrating the neutralized whey to form a concentrate of pastyconsistency when cold, m1x1ng concentrate with ground cheese and heatingthe mixture to a Pestenrizing temperature revent' the formation 88butinusmgeo to form a food product of homogeneous texture. i

2. The process of making cheese which consists in neutralising whey analkaline salt, concentrating the neutralized whey to form a concentratehaving; pasty consistency when cold,-mixing concentrate with and cheeseand beating the mixture to a ssteurisi temperature to form a food roductof o eons-texture.

3. eprocees of stood product which consists in concentrating whey to amoisture content of 80 to 50 per cent, 1nt1- mately mixing thisconcentrate with 'ground, cured cheese and heating the mixture to aPasteurinin temperature to form a food product of eons torture.

4. As an arti of manufacture a new food product consistingp; curedcheese and who concentrate containing a psbuium for sci uriebactethecnredcheeeebemgsuhetantially tree 0 putrefactive bacteria and thelactose of the whey lactic acid fermentation.

5. As an article of manufacture, a food product consisting ofcured'cheese and neutralised whey concentrate forming a cheese productof homo neous texture, the cured cheese being subs tially free ofutrefactive bacteria and the lactose of t e whey being fixed againstlactic acid fermentation. 6. As an article of manufacture, a foodproduct consisting of cured cheese and nontraiized whey concentrate insubstantially the proportion of ninety per cent cheese and ten per centof whey concentrate forming a cheese product of hgmeous text the curedcheese being tially free 0 putrefactive bacteria and the lactose of thebeing fixed against whey being fixed against lactic acid. fermsn tation.

In testimony whereof, I aflix my signsture.

ELMEB E. ELDBEDGE.

to form a food product of homogeneous texture.

2. The process of making cheese which consists in neutralizing whey withan alkaline salt, concentrating the neutralized whey to form aconcentrate havin a pasty consistency when cold, mixing this concentratewith ground cheese and heating the mixture to a Pasteurizing temperatureto form a food product of homo eneous texture.

3. The process of ma ing a food product which consists in concentratingwhey to a moisture content of to per cent, intimately mixing thisconcentrate with ground, cured cheese and heating the mixture to aPasteurizing temperature to form a food product of omo eneous texture.

4. As an artic e of manufacture a new food product consisting of curedcheese and whey concentrate containing a pabulum for aciduric bacteria,the cured cheese being substantially free of putrefactive bacteria andthe lactose of the whey being fixed against lactic acid fermentation.

5. As an article of manufacture, a food product consisting of curedcheese and neutralized whey concentrate forming a cheese product ofhomogeneous texture, the cured cheese being substantially free ofputrei'active bacteria and the lactose of the whey being fixed againstlactic acid fermentation.

6. As an article of manufacture, a food product consisting of curedcheese and neutralized whey concentrate in substantially the proportionof ninety per cent cheese and ten per cent of whey concentrate forming acheese product of homogeneous texture, the cured cheese beingsubstantially free of putrefactive bacteria and the lactose of the wheybeing fixed against lactic acid fermentation.

In testimony whereof, I aflix my signature.

ELMER E. ELDREDGE.

Patent No. 1,634,410.

ELMER E. ELDREDGE.

Granted July 5, 1927, to

It is hereby certified that error appears in the printed specificationof the abovenumbered patent requiring correction as follows: Page 1,line 87, after the word casein insert the word in; and that the saidLetters Patent should be read with this correction therein that the samemay conform to the record of the case in the Patent Oflice.

Signed and sealed this 16th day of August, A. D. 1927.

M. J. MOORE, Acting Commissioner of Patents.

Certificate of Correction. Patent No. 1,634,410. Granted July 5, 1927,to ELMER E. ELDREDGE.

It is hereby certified that error appears in the printed specificationof the above numbered patent requiring correction as follows: Page 1,line 87, after the word casein insert the Word in; and that the saidLetters Patent should be read with this correction therein that the samemay conform to the record of the case in the Patent Ofiice.

Signed and sealed this 16th day of August, A. D. 1927.

[sun] M. J. MOORE,

Acting Uonwm'ssiomr of Patents.

